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Kanjeevaram Idli

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Ingredients

Adjust Servings:

	1 cup Raw rice
	1 cup Par boiled rice Idli rice
	1 cup Black gram dal Urad dal
	2 tsp Fenugreek seeds Methi seeds
	1/2 cup Fresh Curd
	1/4 cup Oil
	1/4 cup Ghee
	1 tbsp Pepper corns Kali mirch
	1 tbsp Cumin seeds jeera
	To taste Salt

Nutritional information

2417

Total Calories

111.5g

Fat

294g

Carbohydrates

58.33g

Protein

37.9g

Fiber

2210mg

Sodium

578.5mg

Potassium

Kanjeevaram Idli

Name: Kanjeevaram Idli
Cook time: 40 min
Yield: 6 Servings
Ingredients: Raw rice: 1 cup; Par boiled rice: 1 cup; Black gram dal: 1 cup; Fenugreek seeds: 2 tsp; Fresh Curd: 1/2 cup; Oil: 1/4 cup; Ghee: 1/4 cup; Pepper corns: 1 tbsp; Cumin seeds: 1 tbsp; Salt: To taste

Cuisine:

Indian

Serves 6
Medium

Ingredients

1 cup Raw rice
1 cup Par boiled rice
Idli rice
1 cup Black gram dal
Urad dal
2 tsp Fenugreek seeds
Methi seeds
1/2 cup Fresh Curd
1/4 cup Oil
1/4 cup Ghee
1 tbsp Pepper corns
Kali mirch
1 tbsp Cumin seeds
jeera
To taste Salt

Kanjeevaram is synonymous with temples and silk sarees. A trip to Kanjjevaram is incomplete without seeing Lord varadaraja perumal and having the kanjeevaram idli which is offered to him as prasadam and then distributed to the devotees.The taste of this particular idli prepared in the temple is divine. Ofcourse any Prasad when offered to HIM and then consumed is always divine. Such is HIS blessing.

My aunt Lakshmi, hails from Kanjeevaram and prepares this idli so well. She readily agreed to tell me the way she prepares it at home and I prepared it just like she does. It is absolutely delicious. These Kanjeevaram idlis are traditionally prepared in long cylindrical mouls, or cups made of Mandara leaves or in plates as I have prepared. Easy has it own advantage. The idlis prepared in the mandara cups have a unique flavor. Ofcourse you can prepare them using regular idli moulds too

Steps

1 Done	Soak both the rice, dhal and fenugreek seeds together for 3-4 hours in sufficient water.Drain and grind it very coarsely. Add salt and mix well. Let it ferment overnight.
2 Done	Next morning, add the curd and mix well.
3 Done	Heat both the oil and ghee together. Add coarsely ground pepper and cumin to this and let it fry well. Transfer this ghee mixture to the idli batter and mix well
4 Done	Now apply oil to a plate or the small leaf cups. Fill up to half the cup or plate and steam well. Takes nearly 40 minutes to steam well. You can alternatively use the idli mould to steam too.
5 Done	Let it cool completely. Then unmould it carefully.Cut into small servings and serve with Idli milagai podi and sambhar